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Best Easy Mysore Rasam Recipe

Name: Best Easy Mysore Rasam Recipe
Total time: 35 min
Yield: 220 g
Ingredients: Toor dal (split pigeon peas) 0.25 cup; Tomato 1 piece; Tamarind pulp 1 tbsp; Water 4 cups; Grated coconut 2 tbsp; Coriander seeds 1.5 tsp; Cumin seeds 1 tsp; Black peppercorns 0.5 tsp; Dry red chili 2 pieces; Turmeric powder 0.25 tsp; Mustard seeds 0.5 tsp; Asafoetida (hing) 0.25 tsp; Curry leaves 10 pieces; Salt 1 tsp; Vegetable oil 1 tbsp; Fresh cilantro 2 tbsp

Sip the comforting warmth of Mysore Rasam, a traditional South Indian spiced broth packed with immune-boosting ingredients. This light, healthy vegetarian dish is ideal for calorie deficit, DASH diet, and family meals.

Cook 35 min Difficulty NORMAL 90 kcal

#vegetarian #DASH #calorie deficit #indian soup

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Ingredients

Main ingredients

Toor dal (split pigeon peas) 0.25 cup
Tomato 1 piece
Tamarind pulp 1 tbsp
Water 4 cups
Grated coconut 2 tbsp

Seasonings/Sauce

Coriander seeds 1.5 tsp
Cumin seeds 1 tsp
Black peppercorns 0.5 tsp
Dry red chili 2 pieces
Turmeric powder 0.25 tsp
Mustard seeds 0.5 tsp
Asafoetida (hing) 0.25 tsp
Curry leaves 10 pieces
Salt 1 tsp
Vegetable oil 1 tbsp
Fresh cilantro 2 tbsp

Nutrition summary

Carbohydrates 15 g 65%

Protein 3 g 13%

Fat 2.5 g 22%

Serving size 220g

Cooking steps

1

Rinse the toor dal thoroughly, combine with 1 cup water, and cook in a saucepan over medium heat until soft and mushy (about 15 minutes).
2

Dry roast coriander seeds, cumin seeds, black peppercorns, and dry red chili in a skillet over medium-low heat until aromatic (2–3 minutes). Cool, then blend with grated coconut and 2 tbsp water to form a smooth paste.
3

Chop the tomato and add it to a pot with the tamarind pulp, 2 cups water, turmeric powder, and salt. Simmer on medium for 6–8 minutes until tomato softens.
4

Add cooked dal and the coconut-spice paste to the tomato-tamarind mixture, then pour in 1 more cup water. Simmer gently for 10 minutes, stirring to prevent sticking.
5

For tempering, heat vegetable oil in a small pan. Add mustard seeds and let them crackle, then add asafoetida and curry leaves. Pour immediately into the hot rasam.
6

Garnish with fresh cilantro just before serving. Serve hot.

Personalized Q&A

Q. What's the key ingredient in this Mysore Rasam recipe?

The core of Mysore Rasam's classic flavor comes from the unique blend of toor dal (split pigeon peas), fresh tomato, and a roasted coconut-spice paste that includes coriander seeds, cumin, and black pepper. This combination gives the broth its savory body, gentle heat, and deep aroma.

Q. What is the most important step for achieving authentic Mysore Rasam flavor?

Dry roasting the coriander seeds, cumin, peppercorns, and red chili before blending them with coconut is crucial. Roasting on medium-low heat for 2–3 minutes unlocks their natural oils and releases the depth of flavor typical to Mysore Rasam, so don’t skip or rush this step.

Q. How do I avoid a watery or bland rasam texture?

Ensure your toor dal is cooked very soft and thoroughly mashed before adding to the pot. Simmer the blended coconut-spice paste and dal mixture with tomato for at least 10 minutes, stirring often to build body and prevent separation. Correct seasoning at the end if needed.

Q. What are the nutrition facts per serving for this rasam?

Each 220g serving of Mysore Rasam provides about 90 kcal, with 15g carbohydrates (65% of calories), 3g protein (13%), and 2.5g fat (22%). This makes it an excellent light, healthy soup suitable for calorie-conscious diets.

Q. Is this Mysore Rasam recipe vegetarian-friendly and suitable for the DASH diet?

Absolutely! All ingredients are plant-based and the recipe avoids animal products, making it fully vegetarian. The moderate sodium, high potassium from tomato, and use of spices instead of excess salt align Mysore Rasam well with DASH diet recommendations.

Best Easy Mysore Rasam Recipe

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